INGREDIENTS 1 pound ground beef ½ cup seasoned bread crumbs ½ finely minced onion 1 egg ½ tablespoon salt (for meatballs) ½ tablespoon pepper (for meatballs) 2 tablespoons canola oil 2 cups beef broth 2 cups milk ½ tablespoon salt (for sauce) ½ tablespoon pepper (for sauce) 1 tablespoons Worcestershire sauce 4 cups egg noodles 1 cup shredded parmesan cheese ½ cup chopped parsley
PREPARATION 1. In a large bowl, combine the ground beef, bread crumbs, onion, egg, salt, and pepper, mixing until evenly combined. 2. Heat the canola oil in a pot over medium-high heat. Take about a golf ball-size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs. 3. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. 4. Bring the liquid to a boil, then add the egg noodles. 5. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. 6. Add the parmesan and the parsley, stirring until the cheese is melted. 7. Enjoy!
One-Pot Pasta Primavera Servings: 4
INGREDIENTS 4 cups broth of your choice 10 ounces uncooked linguine 10 ounces broccoli florets 1 pound asparagus, chopped into 1-inch pieces 1 small onion, diced 4 cloves garlic, minced ½ teaspoon red pepper flakes Salt, to taste Pepper, to taste 1 teaspoon olive oil 4 ounces mushrooms, sliced ¼ cup heavy whipping cream ½ cup parmesan cheese, grated 3 tablespoons fresh parsley, finely chopped
PREPARATION 1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir. 2. Add the mushrooms and bring to a boil. 3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs. 4. Add the heavy cream, parmesan cheese, and parsley, and toss for an additional 3 minutes. 5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes. 6. Enjoy!
One-Pot Cheesy Taco Pasta Servings: 10-12
INGREDIENTS 1 pound ground beef 1 (15 oz) can diced tomatoes 1 (15 oz) can whole kernel corn 1 (15 oz) can tomato sauce 2 cups water 1 package taco seasoning Salt, to taste Pepper, to taste 2 cups uncooked elbow macaroni 1 ½ cups colby jack cheese
PREPARATION 1. In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot. 2. Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil. 3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally. 4. Remove from heat. Sprinkle cheese on top and cover. 5. Serve once cheese is melted! Enjoy!
One-Pot Chicken Fajita Pasta Servings: 3-5
INGREDIENTS 3 tablespoons oil 3 chicken breasts, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 onion, sliced 1 teaspoon salt 1 teaspoon pepper 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon garlic powder 5 cups milk 4 cups penne pasta 1 cup pepper jack cheese, shredded
PREPARATION 1. Heat oil in a large pot over high heat. 2. Add chicken and cook until no pink is visible, then take the chicken out. 3. Add the bell peppers and onion, cooking until the onion is translucent. 4. Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated. 5. Add the milk and the penne, stirring constantly to prevent any pasta from sticking. 6. Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta. 7. Add the cheese and mix until melted. 8. Enjoy!
One-Pot Lemon Garlic Shrimp Pasta Servings: 4
INGREDIENTS 8 ounces linguine 2 tablespoons olive oil 8 tablespoons (1 stick) unsalted butter 4 cloves garlic, minced 1 teaspoon crushed red pepper 1 ¼ pounds large shrimp Salt, to taste Pepper, to taste 1 teaspoon dried oregano 4 cups b
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